Chef’s Nectar, “Char Grilled Zucchini Salad”

Char Grilled Zucchini Salad

Ingredients for making the salad

  • 400 gm zucchini approximately 3 medium
  • 2 tbsp olive oil extra virgin
  • 3 tbsp slivered almonds toasted
  • 1 gm mint leaves
  • extra dill leaves to garnish

Dressing for the salad

  • 1 cup plain Greek yoghurt
  • 2 tsp finely grated lemon zest divided
  • 2 tsp fresh lemon juice
  • 1/4 cup chopped fresh mint leaves
  • sea salt and black pepper to taste

Method of making the salad

  • Slice the zucchini on the diagonal about 1 cm/1/4” thick. Toss the zucchini slices in a bowl with the olive oil.
  • Pre-heat a char-grill pan over medium-high heat. Working in batches, cook the zucchini about 2 minutes each side or until slightly charred.
  • Transfer the cooked zucchini to a bowl or platter and season with sea salt and freshly ground black pepper. Repeat until all the zucchini is cooked. 
  • Meanwhile, prepare the yoghurt dressing. Place the yoghurt into a medium-sized bowl. Add 1 ½ teaspoons of lemon zest and the freshly squeezed lemon juice. 
  • Add the chopped mint and dill leaves and season to taste with sea salt and freshly ground black pepper. 
  • Spread the yoghurt dressing on a serving platter. When all the zucchini is cooked and have cooled a little, arrange the zucchini on the yoghurt dressing.
  • Sprinkle with a few mint leaves and the reserved ½ teaspoon of lemon zest. Add the toasted slivered almonds. 
  • Drizzle over the top the zucchini juices which have accumulated in the bowl. Serve as soon as possible after assembling.

Please Note

To toast the slivered almonds, place into a small, dry frying pan over medium heat.  Stir occasionally to ensure they are evenly colored. Be careful/vigilant, they will burn easily.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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